7. Primary Fermentation: The cold, hopped wort is held at 9°C for 7-9 days. The yeast converts the extract into alcohol and carbon dioxide.

8. Secondary fermentation: This aging process, also referred to as lagering, occurs at near freezing temperatures over a period of 4-6 weeks. Byproducts of the primary fermentation are gradually broken down. The beer is held under pressure and natural carbonation occurs.